Bacon Gruyere Cheese And Egg Sandwiches With Hollandaise Food

CLOUD EGGS WITH BACON AND GRUYERE.

Cloud Eggs with bacon and Gruyere. image

Cloud Eggs with bacon and grated Gruyere cheese, savory egg whites with a soft yolk in the middle.

Provided by foodnessgracious

Time 11m

Number Of Ingredients 5

Ingredients

4 whole Pete and Gerry's Eggs
1/2 cup grated Gruyere cheese
1/3 cup chopped green onion
4 slices bacon, cooked and chopped finely
1/4 tsp black pepper

Steps:

Preheat the oven to 450 degrees F.
Separate the eggs and transfer the whites to a stand mixer.
Beat the whites until stiff peaks form.
Gently fold in the cheese and green onion to the egg whites.
Spoon the egg whites not a non-stick baking mat into 4 mounds.
Create small indentations in the egg white and season with pepper.
Bake in the oven for three minutes.
Place an egg yolk into each mound and place back in the oven for another three minutes.
Garnish with the chopped bacon and more green onion.
Serve at once.

Nutrition Facts : Calories 145 kcal, ServingSize 1 serving

BACON AND GRUYERE SOUS VIDE EGG BITES

Bacon and Gruyere Sous Vide Egg Bites image

Similar to what you'd find at a famous coffee shop, these sous vide eggs bites are double the size and have a velvety, creamy texture. They are the perfect grab-and-go breakfast on those busy weekday mornings.

Provided by France C

Categories Breakfast and Brunch Eggs

Time 1h25m

Yield 6

Number Of Ingredients 8

Ingredients

4 slices bacon
6 large eggs
½ cup cottage cheese
½ cup shredded Gruyere cheese
2 tablespoons heavy cream
¼ teaspoon salt
6 (4-ounce) mason jars
1 serving cooking spray

Steps:

Fill a large pot with water and place a sous vide immersion cooker into the water. Set temperature to 170 degrees F (75 degrees C) according to manufacturer's directions.
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Cool and chop each slice into 4 to 5 pieces.
Combine eggs, cottage cheese, Gruyere cheese, heavy cream, and salt in a blender; run blender until thoroughly blended, 15 to 20 seconds.
Spray mason jars with cooking spray. Divide bacon between each jar. Carefully pour the egg mixture over the bacon. Screw on the lids until just barely tightened. Do not over-tighten as the jars can burst in the hot water.
Submerge mason jars into the water bath and set timer for 55 minutes. When timer is up, remove jars and transfer to a cooling rack. If serving immediately, run a knife along the outer edge and invert onto a plate; you can also eat directly from the jar. Let any remaining jars cool, then refrigerate for up to 1 week.

Nutrition Facts : Calories 186.2 calories, Carbohydrate 1.2 g, Cholesterol 214.3 mg, Fat 13.8 g, Protein 14.2 g, SaturatedFat 6.1 g, Sodium 420.3 mg, Sugar 0.5 g

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